Tomato, basil & Parmesan scrambled eggs
- Preparation and cooking time
- Total time
- Ready in about 10 minutes
- Easy
- Serves 1
Ingredients
- 1 plum tomato
- butter
- 1 tbsp grated parmesan (or vegetarian alternative)
- 2 large free range eggs
- cream
- toasted ciabatta, to serve
- a few torn basil leaves
Method
- STEP 1
Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
